TED PETERS RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator remade and tested at 50PPM. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored in drawer above cooked chicken and hot dogs in reach in cooler on cookline. Operator removed ready to eat items from bottom drawer. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (0PPM Chlorine) Operator remade and retested at 100PPM. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dish machine

Basic - Dead roaches on premises. 1 dead roach on floor in dry storage room, manager cleaned and sanitized area Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook potato at 94F cooling on cook line. Employee placed items in cooler. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Home made fish dip in walk-in cooler and in prep area dose not identify when pulled from walk-in freezer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drinks over Prep food on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator procedures for cook fish on line and back prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. White powered substance not identified. Employee labeled salt. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed using cell phone, then proceeded to begin handling cooking equipment without washing hands

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Repeat Violation

Basic - Dead roaches on premises. 3 dead roaches in bathroom at rear of dry storage, area cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler near guest parking not secured when not in use

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in fish room not landing on any food or food contact surfaces.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator paperwork.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened 1-2-24. Manager date marked Milk. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Dead roaches on premises. 3 dead roach behind chemical container in back storage are. Manager removed and sanitized area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line no hair restraint.

Basic - Hole in or other damage to wall. Hole under sink in prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris reach-in coolers on cook line and bar coolers.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed gloves on while cutting lemons

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server move ready to eat tomatoes in sandwich prep table near 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled near bag in box sodas

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar beer reach in cooler gaskets soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee added bleach to 50 ppm Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs laying in food at server sandwich table. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in fish prep area soiled